Creamy Mushroom and Barley Winter Stew

• 1 tablespoon olive oil
• 1 medium onion, diced
• 3 cloves garlic, minced
• 8 ounces cremini mushrooms, sliced
• 1/2 cup pearl barley, rinsed
• 4 cups vegetable broth
• 1 cup full-fat coconut milk
• 1 teaspoon dried thyme
• 1 teaspoon smoked paprika
• Salt and pepper to taste
• 2 tablespoons fresh parsley, chopped

Steps

1. 1 Heat olive oil in a large pot over medium heat. Add onion and cook until softened.
2. 2 Stir in garlic and mushrooms, cooking until mushrooms release their moisture and brown.
3. 3 Add barley, vegetable broth, coconut milk, thyme, and smoked paprika. Season with salt and pepper.
4. 4 Bring to a boil, then reduce heat, cover, and simmer for 40 minutes until barley is tender.
5. 5 Stir in fresh parsley before serving.

Equipment

• Large pot
• Cutting board
• Sharp knife
• Measuring cups and spoons

Variations

• Add cooked chicken or turkey for a heartier meal.
• Stir in spinach or kale during the last 5 minutes of cooking.

Substitutions

• Substitute pearl barley with farro or quinoa.
• Use almond milk in place of coconut milk for a different flavor profile.

Pairings

• Green salad with a lemon vinaigrette
• Warm crusty bread

Nutrition

Tips

• For an extra creamy texture, blend a portion of the stew and return it to the pot.
• Toast the barley in the oil before adding other ingredients for added nuttiness.

Storage

Store in an airtight container in the fridge for up to 5 days. Reheat gently on the stovetop.

Freezing: Freezes well for up to 3 months. Thaw overnight in the fridge and reheat on the stovetop.

Serving Suggestions

• Pair with a crusty loaf of sourdough bread.
• Serve with a sprinkle of grated Parmesan for a cheesy twist.

FAQ